Charcoal-Grilled Endive with Bitter Herb Pesto and Toasted Pine Nuts
Smoky grilled endive wedges topped with a vibrant bitter herb pesto made from arugula and dandelion greens, finished with toasted pine nuts. This mediterranean-inspired vegetarian ready in about 25 minutes blends large Belgian endive heads, packed arugula leaves, packed dandelion greens into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 large Belgian endive heads
- 1 cup packed arugula leaves
- 1 cup packed dandelion greens
- 2 tbsp fresh lemon juice
- 1/3 cup extra virgin olive oil
- 2, minced garlic cloves
- 1/4 cup toasted pine nuts
- 1/4 cup Parmesan cheese, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat charcoal or gas grill to medium-high heat (about 400°F). Cut 3 large Belgian endive heads in half lengthwise, keeping the core intact.
- Step 2: Brush each endive half with 1 tbsp extra virgin olive oil and sprinkle lightly with 1/4 tsp salt and 1/8 tsp black pepper. Place cut side down on the grill and cook for 4-5 minutes until char marks appear and edges begin to soften.
- Step 3: While endive grills, combine 1 cup arugula leaves, 1 cup dandelion greens, 2 tbsp fresh lemon juice, 2 minced garlic cloves, 1/3 cup extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor. Pulse until smooth but still slightly textured.
- Step 4: Transfer pesto to a bowl and stir in 1/4 cup grated Parmesan cheese and 1/4 cup toasted pine nuts.
- Step 5: Remove grilled endive from heat and plate. Spoon generous dollops of bitter herb pesto over each wedge and garnish with additional pine nuts and a drizzle of olive oil if desired.
Frequently asked questions
How long does Charcoal-Grilled Endive with Bitter Herb Pesto and Toasted Pine Nuts take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Charcoal-Grilled Endive with Bitter Herb Pesto and Toasted Pine Nuts?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Charcoal-Grilled Endive with Bitter Herb Pesto and Toasted Pine Nuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charcoal-Grilled Endive with Bitter Herb Pesto and Toasted Pine Nuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Charcoal-Grilled Endive with Bitter Herb Pesto and Toasted Pine Nuts vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
